Dampfnudeln, Buchteln - German Steamed Dumplings Recipe

The traditional southern German steam dumplings are made out of a dough with yeast and are light in texture. They can be paired with Sauerbraten , Jägerschnitzelor Rouladen (beef roll-ups). You can also make these steamed dumplings stuffed with plums or apricots, glaze them with melted butter and sprinkle brown sugar on top for a sweet bavarian dessert. Alternatively you can top them with a warm vanilla sauce.

Servings: 12-15 dumplings 

Bavarian Dampfnudeln, Buchteln - German Steamed Dumplings Recipe

Ingredients:

Medium yeast textured dough basic recipe prepared with 1/4 L / 1 cup milk*****RECIPE HERE ON THIS BLOG****

Other ingredients:

50-60 g / 1.7 – 2.1 oz butter

1/4 L / 1 cup milk or water

20 g / 0.7 oz sugar

Pinch salt

Additional Ingredients for filled dumplings:

1 kg / 2 lbs plums or apricots

cubed sugar

butter

150 g / 5.2 oz bread crumbs

brown or regular sugar

Create a medium textured yeast dough according to the basic recipe, which is soft and light. Let it rise a bit then form 12-15 balls (size of a mandarin) and place on a lightly floured cookie sheet or large cutting board, cover dumplings with a clean kitchen towel and let them rise again until double in size. Prepare a large pot with a flat bottom and a tight fitting lid. A large (6-7 qt) enameled cast-iron Dutch oven or a cast-iron pot with a heavy lid work best. Melt the butter, add milk (or water), sugar and salt, stir, place the risen dumplings carefully (without disturbing their light texture) into the lukewarm milk (about 5 at a time, spaced equally apart, because dumplings will grow in size), let dumplings rise more, place the tight lid on top and bring to a boil on medium heat. 

Preparation

First cook on medium heat then reduce heat to low and cook for about 30 minutes until all the milk is absorbed and the crust of the dumplings begins to make a “singing” or “cracking” sound. Then the heat has to be turned to the lowest possible setting for gas or turned off completely. If you have an electric stove just turn it off and leave on the warm burner. Total cooking time is 30-35 minutes during which you must not open the lid ! The Dampfnudeln have to be light and fluffy, have absorbed all the liquid and have a nice crust. Let the Dampfnudeln remain in the closed pot for several more minutes. Carefully remove the lid so that the condensed water does not drip on the Dampfnudeln. Remove them carefully with a wooden spoon and place with crust on top (upside down) on a warmed plate.

Serve with Vanilla sauce, foamed wine sauce or fruit sauce or as a savory side dish with Sauerbraten, , Jägerschnitzel or Rouladen (beef roll-ups). ***ALL RECIPES ON THIS BLOG****

Recipe II

Prepare dough in the same way as above. Roll dough into a long thick 2x2 in. 'snail' instead of rolling dough into balls. Cut thin 1/2 in. slices, put half plum or half apricot between two slices and one cube of sugar then roll into a ball. Let dumplings first rise then steam as described above. Melt butter in a skillet, roast the breadcrumbs until golden, remove the dumplings from the pot and place on a plate upside down, pour some melted butter over the top of the dumplings and sprinkle with brown sugar and cinnamon (optional).

http://www.bavariankitchen.com/sides/dampfnudeln.aspx

Schnitzel Wiener Art / Viennese Style Schnitzel

Schnitzel Wiener Art / Viennese Style Schnitzel

Whereas 'Wiener Schnitzel' has to be made of veal, Schnitzel Viennese Style can be made out of pork chops (Schweineschnitzel), turkey cuttlets (Putenschnitzel) or chicken breast (Hähnchenschnitzel). More often you will find "Schweineschnitzel", "Putenschnitzel" or "Hähnchenschnitzel" on the menu in a German restaurant but sometimes the more generic name 'Schnitzel Wiener Art' is used. In the event you have any dietary restrictions ask what type of Schnitzel it is.

Servings: 4

Ingredients:

4 pork chops or 2 chicken breasts
1 egg
1 tablespoons water, buttermilk or milk
½ tablespoons canola oil (and more for frying)
6 tablespoons flour
6-8 tablespoons bread crumbs
salt, pepper

Equipment: a well-seasoned 10-12 inch cast-iron or stainless steel skillet

Garnish: 4 slices of lemon and some chopped fresh parsley

Preparation

Rinse the pork chops or chicken breast in cold water then dry with paper towels. Tenderize the pork chops on both sides evenly with a meat mallet or if you are using chicken, cut the chicken breast in half (to make them thinner) this will give you four Schnitzels. The whole chicken breast would be to thick to fry perhaps not completely cooking in the middle. We have to cook poultry completely through for health reasons. You don't have to tenderize the chicken breasts.

Season with salt and pepper on both sides. Prepare three dishes: 6 tablespoons flour in first dish, whisked egg with 1 tablespoon water and 1/2 tablespoons oil (or 1 tablespoon buttermilk or milk) in the second dish and 6-8 tablespoons bread crumbs in the third dish.

Coat the meat with the flour on both sides, shake off any excess, dip in the egg mixture on both sides and lastly into the bread crumbs shaking off any excess.

Prepare a stainless steel or cast-iron skillet with little canola oil to cover the bottom of the skillet and let it get hot on high heat. Drop in a few bread crumbs and if the oil sizzles around them it's hot. Reduce heat to medium. Fry meat until golden brown turning once. Do not cover the skilled. Garnish with lemon slices and parsley.

Serve with rice, french fries, mashed/boiled potatoes, steamed vegetables or a garden salad. 

http://www.bavariankitchen.com/meats/schnitzel_wiener_art.aspx

Paprikaschnitzel / Paprika Schnitzel Recipe

 Paprikaschnitzel / Paprika Schnitzel Recipe

Another variation of the Wiener Schnitzel but cooked in a zesty paprika sauce a perfect companion to either Spätzle (German home-made noodles) or Knödel (German home-made dumplings).

Ingredients:

4 veal scaloppini

Salt, pepper

50 – 60 g / 1.7 – 2.1 oz butter or canola oil

2 small onions

1/2 tablespoon flour

4 – 6 tablespoons sour crème

2 – 4 tablespoons beef broth

2 tablespoons sweet Hungarian paprika

Preparation

Dry the veal with paper towels, tenderize with a meat mallet on both sides evenly, season lightly with pepper on both sides. Fry veal in butter or oil on medium heat in a well seasoned cast iron or stainless steel skillet until golden brown on both sides for about 10 minutes total. 

Season lightly with salt, remove from skillet and set aside, keeping the veal warm (cover with tin foil). Stir in the finely chopped onion and sauté until tender, dust with the flour, add the paprika, broth and stir, cook on medium heat for several minutes until sauce is thickened. Add the sour crème at the end, stir, remove skillet from heat. Plate the veal and spoon the sauce on top. Serve with Spätzle, Knödel, mashed potatoes, rice, fresh salad. 

http://www.bavariankitchen.com/meats/paprika_schnitzel.aspx

Jägerschnitzel / German Hunter Style Schnitzel

Jägerschnitzel / German Hunter Style Schnitzel

This 'hunter style' Schnitzel is served with a creamy mushroom sauce and a perfect companion to either Spätzle or Knödel (German home-made dumplings). ***recipes on this blog**

Ingredients:

4 veal scaloppini
Salt, pepper

50 – 60 g / 1.7 – 2.1 oz butter or canola oil

1/4 celery, 1 carrot

100 g / 3.5 oz champignons or other mushrooms

1/2 tablespoon flour, 2 tablespoons crème fraiche

6 tablespoons white wine

Preparation

Dry the veal with paper towels, tenderize with a meat mallet on both sides evenly, season lightly with pepper on both sides. Fry veal in butter or oil on medium heat in a well season cast iron or stainless steel skillet until golden brown on both sides for about 10 minutes total. 

Season lightly with salt, remove from skillet and set aside, keeping the veal warm (cover with tin foil). Stir in the finely chopped carrot and celery and the finely sliced mushrooms, sauté until tender, dust with the flour, season with salt, stir, add the wine and cook on medium heat for several minutes until sauce is thickened. 

Add the crème fraiche at the end, stir and remove skillet from heat. Plate the veal and spoon the sauce on top. Serve with Spätzle, mashed potatoes, rice, fresh salad. 

Wiener Schnitzel

Wiener Schnitzel

This popular veal dish is  easy to make andand a family favorite. Start by preparing your side-dish, whether it's mashed potatoes or rice which cook in less than 30 minutes. Wiener Schnitzel total cooking time (including preparation) will be about the same as your side dish´s cooking time. 

Servings: 4

Ingredients:

4 veal scaloppini
1 egg
1 tablespoons water, buttermilk or milk
½ tablespoons canola oil (and more for frying)
6 tablespoons flour
6-8 tablespoons bread crumbs
salt, pepper

Equipment: a well-seasoned 10-12 inch cast-iron or stainless steel skillet

Garnish: 4 slices of lemon and some chopped fresh parsley

Preparation

Dry the veal scaloppini with paper towels. Tenderize the veal on both sides evenly with a meat mallet. Season with salt and pepper on both sides.

Prepare three dishes: 6 tablespoons flour in first dish, whisked egg with 1 tablespoon water and 1/2 tablespoons oil (or 1 tablespoon buttermilk or milk) in the second dish and 6-8 tablespoons bread crumbs in the third dish.

Coat the veal with the flour on both sides, shake off any excess, dip in the egg mixture on both sides and lastly into the bread crumbs shaking off any excess. 

Prepare a stainless steel or cast-iron skillet with some canola oil just enough to cover the bottom of the skillet and let it get hot on medium-high heat. Drop in a few bread crumbs, if the oil starts to sizzle carefully place the Schnitzel inside. Reduce heat to medium. Fry veal until golden brown turning once. Do not cover the skillet. Garnish with lemon slices and parsley.

Serve with rice, french fries, mashed/boiled potatoes, steamed vegetables or a garden salad. http://www.bavariankitchen.com/meats/wiener_schnitzel.aspx
see also:
Schnitzel Wiener art
Jägerschnitzel
Paprikaschnitzel

Cordon Bleu - Ham & Cheese filled Schnitzel

Cordon Bleu - Ham & Cheese filled Schnitzel

As the name implies this recipe does not originate in Germany, it is the Balgian cousin of the German Schnitzel however widely popular in Germany. There are many variations of the Cordon Bleu but traditionally in Germany it is a fried Schnitzel filled with ham and cheese. It is possible to make Cordon Bleu from pork chops, turkey cutlets or chicken breasts.

Ingredients:

4 butterfly pork chops or 4 butterfly chicken breasts or 4 large turkey cutlets
2 eggs
1 tablespoons water, buttermilk or milk
½ tablespoons canola oil (and more for frying)
1-2 tablespoons butter for frying (optional)
6 tablespoons flour
6-8 tablespoons bread crumbs
salt, pepper
4 slices of ham and swiss cheese

Equipment: a well-seasoned 10-12 inch cast-iron or stainless steel skillet

Garnish: 4 slices of lemon and some chopped fresh parsley

Servings: 4

Preparation

Dry the meat with paper towels. Open butterfly pork chops (or butterfly chicken), cover with saran wrap and tenderize on both sides evenly with the flat side of the meat mallet until meat is very thin. If making Cordon Bleu from turkey cutlets, tenderize each cutlet (covered with saran wrap) until very thin on both sides. Season meats with salt and pepper on both sides.

Prepare three dishes: 6 tablespoons flour in first dish, whisked eggs with 1 tablespoon water and 1/2 tablespoons oil (or 1 tablespoon buttermilk or milk) in the second dish and 6-8 tablespoons bread crumbs in the third dish.

Wrap one slice of ham around a slice of swiss cheese and place in center of the pork, chicken or turkey. Close with other side of the butterfly section or fold over if using turkey and secure open ends with toothpicks.

Coat the meat with the flour on both sides, shake off any excess, dip in the whisked egg mixture turning meat to cover both sides, lastly place into the bread crumbs shaking off any excess. 

Prepare a stainless steel or cast-iron skillet with canola oil (add little butter to the oil for extra flavor) enough to reach the half point of the Cordon Bleu (about ½ inch heigh), heat oil on medium-high until a few dropped bread crumbs start to sizzle. Reduce heat to medium. Fry Cordon Bleu until golden brown turning once. Do not cover the skillet. Remove toothpicks, garnish with lemon slices and parsley.

Serve with rice, french fries, Kartoffelkroketten (potato croquettes pictured), mashed/boiled potatoes, steamed vegetables or a garden salad. 

see also:
Wiener Schnitzel
Schnitzel Wiener art
Jägerschnitzel
Paprikaschnitzel

Kaiserschmarrn - Torn Pancakes

Pancakes don't always have to be circular in shape. This Austro-Bavarian torn pancake specialty (translated: Emperor's mess) contains raisins which have been soaked in Rum. After baking the pancakes in a skillet they are torn with a fork into irregular shapes and then re-fried again, dusted with powdered sugar and served with a hot blueberry compote on the side. You can eat Kaiserschmarrn as a dessert or main meal for lunch which makes a quite filling meal.

Servings: 4-6

Kaiserschmarrn - Torn Pancakes

Ingredients:

300g / 10.5oz flour, pinch salt

1/2 L / 2 cups milk

2-3 tablespoons Rum

5-6 eggs (separated)

80g / 2.8oz raisins or sultanas

50g / 1.7oz melted unsalted butter

unsalted butter

powdered sugar

250 g / 9oz fresh or frozen blueberries

50 ml / 1-2oz water

50 g / 1.7oz sugar

Preparation

Cover the raisins or sultanas with Rum (alternatively use grape juice instead of Rum if serving to children) and let soak in a bowl while you are preparing the other ingredients for at least 30 minutes. Separate the eggs carefully. Whisk the egg whites in a clean bowl until stiffened. In a second bowl add the sieved flour, pinch of salt, the melted butter, the milk and the egg yolks and mix all ingredients using your hand mixer. Drain the in Rum soaking raisins and fold them into the batter. Add the whisked egg whites and fold into the batter carefully.

Pour the batter (about 1 cm or 1/2" tall) into a pre-heated cast iron or non-stick skillet with little butter and bake on both sides until golden in color. Never mind if pancakes break when flipping them over. Tear baked pancake using two forks into irregular shapes, stir and re-fry the pancake pieces covered with a lid for another minute or so. Place torn pancake (Kaiserschmarrn) on a plate and dust with powdered sugar. Serve with a hot blueberry compote/sauce on the side.

You can make your own berry compote using this method: Place your blueberries (or other favorite berries) in a small pot, add water and the sugar, stir and simmer covered on low heat for 5 minutes. If preferred you can blend the cooked sauce in a blender. Serve berry compote in a smalldish on the side with your Kaiserschmarrn. 

If you make Kaiserschmarrn for many people you can bake/re-fry it in batches then place each batch in an oven safe dish, dust each layer with powdered sugar and keep warm covered with tin foil on low heat in the oven until ready to serve. 

Other variations of Kaiserschmarrn can include shaved/chopped almonds or nuts, small pieces of apples, cherries. Blueberry sauce can be substituted with apple sauce, lingonberry sauce, cranberry sauce etc.

Foto Credit: Fotolia

http://www.bavariankitchen.com/desserts/kaiserschmarrn.aspx